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Ingredients
- 1 x tin chickpeas, drained
- 1 block halloumi, cut into thick slices
- 1tbs soy sauce
- 1tbs honey
- 1tsp gochujang sauce or chilli sauce
- 1tbs olive oil
- 2 carrots
- 1 beetroot
- ½ cucumber
- 2 spring onions
- Handful of mint, finely chopped
- Handful of coriander, finely chopped
- Juice of 1 lemon
- 2tbs olive oil
- Sea salt
- Mix the soy sauce, honey, gochujang sauce and olive oil together in a bowl. Add the chickpeas and halloumi. Mix gently and set aside. You can do this the day before and keep it in the fridge.
- Peel the carrot and beetroot. Finely dice. Halve the cucumber and remove the seeds. Finely dice the remainder. Finely chop the spring onion. Place the diced vegetables in a large bowl along with the chopped herbs, lemon juice and olive oil. Season with salt and mix gently to combine. Taste for seasoning.
- Preheat an oven or air fryer to 200 degrees. Tip the chickpeas and halloumi on to a small tray lined with baking paper. Bake for 10-15 minutes until the chickpeas are golden and beginning to pop. Turn the halloumi halfway so it is covered in the sticky marinade and crisp at the edges on both sides. Divide the chopped salad between bowls. Top with the chickpeas and halloumi. Serve right away.
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